Indian Food for Dummies!
Hi, I’m Wade — born and raised in Texas, not India. But over the years I’ve developed a real curiosity and respect for Indian food and culture. I put this guide together as a way to learn, share, and celebrate the amazing diversity of Indian cuisine — from North to South, East to West. The dishes below are organized by region, so it’s easier to see how geography and culture shape different flavors. At the bottom, you’ll also find a glossary of 50+ common Indian food terms, so you can quickly translate menu items or recipes. I know I’m still learning, so if you’re part of the local Desi/Indian community and have tips, corrections, or recipes you’d like to share, I’d love your feedback. This page is meant as a friendly starting point for anyone (like me) who wants to better understand and appreciate Indian food and the culture behind it.
North India
South India
West India
East & Central India
Regional Quick Guide (Text)
North India — rich gravies, breads, dairy: Butter Chicken, Rogan Josh, Chole Bhature, Palak Paneer, Aloo Paratha, Dal Makhani, Paneer Tikka
South India — rice, lentils, coconut, sours: Masala Dosa, Idli & Sambar, Medu Vada, Upma, Fish Curry, Hyderabadi Biryani
West India — street food heroes & snacks: Kadhi Pakoda, Vada Pav, Chicken Korma, Malai Kofta
East & Central India — mild heat, mustard oil, sweets: Poha, Samosa
Glossary (50+ Terms)
Achar — Pickle/chutney preserve
Ajwain — Carom seeds
Aloo — Potato
Baingan — Eggplant
Besan — Gram (chickpea) flour
Biryani — Spiced layered rice
Bhindi — Okra
Chana — Chickpeas
Chaat — Tangy, crunchy street snacks
Chhena — Fresh curd cheese (East)
Chutney — Herb/fruit condiment
Curry Leaves — Aromatic leaves for tempering
Dal — Lentils or lentil stew
Desi — From the Indian subcontinent
Dhokla — Steamed gram-flour cake
Dosa — Rice-lentil crepe
Garam Masala — “Warm” spice blend
Ghee — Clarified butter
Gobi — Cauliflower
Golgappa/Pani Puri — Crispy puris with tangy water
Gur/Jaggery — Unrefined cane sugar
Idli — Steamed rice-lentil cakes
Jeera — Cumin seeds
Jhalmuri — Spiced puffed rice snack
Kashmiri Chili — Mild, red chili
Kofta — Dumplings/balls
Kokum — Sour fruit for Konkan curries
Korma — Mild, nut-based curry
Lassi — Yogurt drink
Makhani — “Buttery” style curry
Masala — Spice mixture
Methi — Fenugreek
Momos — Steamed dumplings
Moong — Mung bean
Mustard Oil — Pungent oil (East)
Naan — Tandoor flatbread
Papad — Crisp lentil wafer
Paneer — Fresh cottage cheese
Poha — Flattened rice flakes
Pulao — Mild rice pilaf
Raita — Yogurt side with herbs/veg
Rasam — Spicy-tart South Indian broth
Rogan — “Oil” (as in Rogan Josh)
Roti/Chapati — Unleavened bread
Sabzi — Vegetable curry
Saag — Leafy greens curry
Sambar — Lentil-veg stew (South)
Sooji/Semolina — Used for upma/halwa
Tadka/Tempering — Sizzling spices in oil
Tamarind — Sour pulp for chutneys
Tandoori — Clay-oven cooked
Tej Patta — Indian bay leaf
Thali — Meal platter with small dishes
Tikka — Marinated grilled cubes
Urad — Black gram lentil
Uttapam — Thick dosa pancake
Vindaloo — Spicy, vinegar-based curry
Zafrani — Saffron-laced
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